Roast Chicken

Total Time Prep: 40 min. Bake: 2 hours + standing

Yield 10 servings

Have a hankering for roast chicken? The Taste Recipes Test Kitchen has tips on how to roast a chicken perfectly every time.

Ingredients

2 to 3 medium lemons
2 fresh rosemary sprigs
1 roasting chicken (5 to 6 pounds)
1 tablespoon olive oil
2 tablespoons minced fresh rosemary
1 tablespoon coarsely ground pepper
1-1/2 teaspoons salt

Directions

Finely grate enough zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs inside the chicken cavity; tie legs together with kitchen string if desired. Save the remaining lemon for another use.
Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken.
Bake, uncovered, at 350° until a thermometer inserted in thickest part of thigh reads 170°, basting occasionally with drippings, 2 to 2-1/2 hours. (Cover loosely with foil if chicken browns too quickly.)
Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.

Nutrition Facts

5 ounces cooked chicken: 281 calories, 17g fat (5g saturated fat), 90mg cholesterol, 441mg sodium, 2g carbohydrate (0 sugars, 1g fiber), 29g protein.

I am a busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family, and everyone loves when I make this old-fashioned chicken recipe. —Amy Jenkins, Mesa, Arizona

Recipe Creator